2. Roasted vegetables: Wrap the red onions, chillis and parsnips all separately in tin foil parcels with a drizzle of olive oil, few sprigs of rosemary and salt.

3. Place these onto a roasting tray and bake until soft. Be careful when unwrapping the tin foil parcels, as you wouldn’t want to burn yourself.

4. Quinoa: Cook the white and black quinoa in separate saucepans of simmering salted water, until just cooked. Drain well and mix with a drizzle of olive oil.

5. Curly kale: Wash the kale very well and drain. Then fry 1/3 of the kale in a hot frying pan with a drizzle of vegetable oil until crispy. Drain well on kitchen paper and season with fine salt. Take the other 2/3 of the kale and cook in boiling salted water for 2 minutes until tender. Drain well.

6. Dressing: Mix the honey and tarragon vinegar together in a bowl and slowly whisk in the virgin olive oil.

7. Now mix all the above ingredients together in a bowl and season with salt and black pepper. This is best served warm.

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